White Bean & Greens Chicken Soup
White Bean & Greens Chicken Soup Whether it’s cold outside or someone is feeling under the weather, there’s no better way to spread love than with a warm bowl of homemade soup. This recipe is a healthy twist on the classic chicken noodle soup, replacing the noodles with fiber-rich cannellini beans and extra vegetables.
Yields:
6-8 servings
Serving Size:
1⅓ cup
Nutritional Information (per serving): Calories 230, Fat 5.3g, Carbohydrates 17.9g, Protein 28.5g
Ingredients
Directions
1 Tbsp olive oil
1. H eat oil in a large pot over medium heat. Add leeks and carrots. Cook, stirring occasionally, until tender but not browned, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute.
2 cups thinly sliced leeks, white parts only 2 garlic cloves, smashed 1 cup carrots, sliced ¼ inch thick 4 cups chicken broth
2. A dd broth, water, chicken, and rosemary. Bring to a boil, then reduce heat and simmer for 5 minutes, skimming occasionally.
1.5 lbs cooked shredded chicken (skinless and boneless)
3. A dd beans and mushrooms and simmer for 5 minutes.
1 2-inch fresh rosemary sprig
4. A dd spinach and kale and cook 2-3 minutes, or until tender. Season with salt and pepper.
3 cups water
1 16-oz can cannellini beans, rinsed and drained
5. R emove from heat. Add lemon juice and remove rosemary sprig. Ladle soup into bowls. Sprinkle each bowl with ½ teaspoon of parsley.
½ cup mushrooms, sliced ¼ inch thick 2 cups kale and/or spinach, roughly chopped ¼ tsp freshly ground black pepper ¼ tsp salt 1 Tbsp chopped fresh parsley 1 Tbsp lemon juice
Recipe Source: FoodandNutrition.org © Onlife Health, 2018
Yields:
6-8 servings
Serving Size:
1⅓ cup
Nutritional Information (per serving): Calories 230, Fat 5.3g, Carbohydrates 17.9g, Protein 28.5g
Ingredients
Directions
1 Tbsp olive oil
1. H eat oil in a large pot over medium heat. Add leeks and carrots. Cook, stirring occasionally, until tender but not browned, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute.
2 cups thinly sliced leeks, white parts only 2 garlic cloves, smashed 1 cup carrots, sliced ¼ inch thick 4 cups chicken broth
2. A dd broth, water, chicken, and rosemary. Bring to a boil, then reduce heat and simmer for 5 minutes, skimming occasionally.
1.5 lbs cooked shredded chicken (skinless and boneless)
3. A dd beans and mushrooms and simmer for 5 minutes.
1 2-inch fresh rosemary sprig
4. A dd spinach and kale and cook 2-3 minutes, or until tender. Season with salt and pepper.
3 cups water
1 16-oz can cannellini beans, rinsed and drained
5. R emove from heat. Add lemon juice and remove rosemary sprig. Ladle soup into bowls. Sprinkle each bowl with ½ teaspoon of parsley.
½ cup mushrooms, sliced ¼ inch thick 2 cups kale and/or spinach, roughly chopped ¼ tsp freshly ground black pepper ¼ tsp salt 1 Tbsp chopped fresh parsley 1 Tbsp lemon juice
Recipe Source: FoodandNutrition.org © Onlife Health, 2018
